Sichuan Peppercorns
Hi - does anyone have any suggestions on uses for sichuan peppercorns beyond chinese food? i love the flavor/numbing effect, but i can't seem to think of anything else it would go well with (though i'm sure there's a lot)
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8 Comments:
Steak! Toast some Sichuan Peppercorns until you get some good smoke (but don't burn), turn off heat and just let it smoke and toast for a minute. Combine with sea or kosher salt. (1:1 ratio) and pat onto steaks for the grill.
Use it as a finishing salt for anything - grilled chicken, shrimp skewers, etc.
I make a batch of Sichuan Peppercorn Salt and just use that in place of salt/pepper in any type of dish.
Steamy Kitchen at 1:38PM on 05/14/08
I like to use the peppercorns in potato soup, but I'll sachet them along with some bay leaf, adds a real nice taste...
Markbb at 1:52PM on 05/14/08
Sichuan peppercorns have a resiney, almost pine-like taste as well as that characteristic numbing heat...maybe a boldly flavored pork or beef dish would benefit?
You can also infuse chili oil with sichuan peppercorns and use it as a condiment.
Said chili oil is amazing on lightly brined lotus root and daikon radish and/or boiled peanuts.
fuuchan at 3:36PM on 05/14/08
I like to add ground sichuan peppercorns to my vegetable stir-fry and meat seasoning. I'm also trying to figure out a recipe that uses them in ice cream or sorbet for a super-numbing chilly summer treat. (Does anyone have suggestions on that?)
butterface at 11:04PM on 05/14/08
Maybe some kind of savory sorbet like...a tomato sorbet with those peppercorns and a hit of heat from chilies...?
fuuchan at 12:02AM on 05/15/08
@fuuchan - Ooh, I love using tomato in desserts. That would be a really good sorbet. I was thinking it might be good in a lemon-cinnamon sorbet, too.
butterface at 9:04AM on 05/16/08
I try to to keep a mixture of ground sichuan peppercorns and salt on hand. I love using it on salads, especially with lime juice on shredded carrot salad. It can be really fresh and unexpected. I adore sichuan peppercorns!
alexb at 9:19PM on 05/18/08
Ooo - I love sichuan peppers too!
One of my favourite recent recipes is slow pan-fried sichuan duck. I served it with bok choy - but it would equally well with mashed potatoes and a rich fruit-based sauce...
kittie at 9:35AM on 05/19/08